Introduction: Smoked Salmon and Cream Cheese Pizza Made Easy

By The Coffee Dude
About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

I was inspired by a smoked salmon and cream cheese pizza at a recent holiday potluck to create this simplified version. Using a pre-made crust and flavored cream cheese, the result was not only delicious but eye-catching!

Ingredients:

  • One pre-made Pillsbury Thin Pie Crust
  • One 8oz package of garden vegetable flavored soft cream cheese
  • Pretzel salt (or other traditional bagel seasoning) to taste
  • Chopped green or Welsh onions (Welsh onions were used in this Instructable)
  • One 4 oz package of smoked salmon
  • 1 tbsp vegetable oil

Helpful Gear:

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Step 1: Oil Tart Dish

Using vegetable or other cooking oil, generously oil the tart dish. This will help keep the pizza crust from sticking and make the side easier to release.

Step 2: Roll Out Crust

After removing the crust from the package, and using a large rolling pin, roll the crust out evenly.

Step 3: Shape and Dock Crust

Carefully shape and press the crust into the tart dish, then trim off the excess crust (I save the excess and make breadsticks with it). Using a dough docker or fork, make holes in the crust to prevent blistering.

Holding the tart dish vertically, sprinkle pretzel salt or other bagel seasonings on the inside edge of the crust inside the tart dish and/or inside the crust, if desired.

Step 4: Bake and Smear

In a pre-heated oven at 425 degrees Fahrenheit, bake the crust for 10 minutes or until golden brown. Allow to cool for 15-20 minutes.

Using a pastry spreader, evenly spread the entire container of cream cheese over the crust.

Step 5: Dress and Serve

Arrange the smoked salmon and chopped onions in an attractive pattern and slice pizza-style. To get the sides to release easily, press down between the tart dish and crust edge with your thumbs gently until you feel a "pop". This "pop" is the crust releasing from the side.

Serve and Enjoy!